Roast Stuffed Pork Loin With Port Sauce

• 1 cup tawny port
• 1/2 cup dried cherries, coarsely chopped
• 2 tablespoons canola oil, divided
• 3/4 cup finely chopped fennel bulb
• 1/2 cup finely chopped onion
• 2 large garlic cloves, minced
• 1 cup sourdough breadcrumbs, toasted
• 2 tablespoons butter, divided
• 2 1/2 cups no-salt-added chicken stock (such as Swanson), divided
• 1 tablespoon chopped fresh sage, divided
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons kosher salt, divided
• 1 1/4 teaspoons freshly ground black pepper, divided
• 1 (3-pound) boneless pork loin, trimmed
• Cooking spray
• 2 thyme sprigs
• 2 fresh sage leaves
• 1 shallot, peeled and quartered
• 1 tablespoon all-purpose flour
• 2 tablespoons water

1. Preheat oven to 400u0b0.
2. Combine port and cherries in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 4 minutes. Remove from heat; let stand 10 minutes. Drain cherries in a sieve over a bowl, reserving cherries and port.
3. Heat a medium skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add fennel and onion; cook 10 minutes or until vegetables are almost tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Combine fennel mixture, cherries, and breadcrumbs in a large bowl. Melt 1 tablespoon butter. Drizzle the melted butter and 1/4 cup stock over bread mixture, and toss. Stir in 2 teaspoons chopped sage, chopped thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Cut horizontally through center of pork, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place pork between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or small, heavy skillet. Brush 1 1/2 teaspoons oil over inside of pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread bread mixture evenly over pork, leaving a 1/2-inch border around outside edges. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with twine. Brush outside of pork with remaining 1 1/2 teaspoons oil; sprinkle all sides of pork evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper.
5. Heat a large skillet over high heat. Add pork to pan; cook 8 minutes, turning to brown on all sides. Place pork on a roasting rack coated with cooking spray; place rack in a roasting pan. Pour remaining 2 1/4 cups stock in bottom of roasting pan. Roast pork at 400u0b0 for 45 minutes or until a thermometer inserted in center of pork registers 138u0b0. Remove pork from pan; let stand 15 minutes. Cut crosswise into 12 slices.
6. Place roasting pan over medium-high heat; add reserved port, thyme sprigs, sage leaves, and shallot; bring to a boil. Cook until liquid is reduced to 1 cup (about 10 minutes). Combine flour and 2 tablespoons water in a small bowl, stirring with a whisk. Add flour mixture to port mixture, stirring with a whisk; cook 5 minutes or until port mixture begins to thicken. Add remaining 1 tablespoon butter, stirring until butter melts. Strain sauce; discard solids. Stir in remaining 1 teaspoon chopped sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve sauce with pork.
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tawny port, dried cherries, canola oil, fennel bulb, onion, garlic, sourdough breadcrumbs, butter, nosalt, fresh sage, thyme, kosher salt, freshly ground black pepper, pork loin, cooking spray, thyme, sage, shallot, flour, water

Taken from www.myrecipes.com/recipe/roast-stuffed-pork-loin-port-sauce (may not work)